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News & Articles
- Jonathan Gold's favorite sushi restaurants
In summer, a young man's fancy turns to thoughts of sushi, possibly because the heat makes the thought of cooked food all but unbearable, but probably because the scents and brininess and marine richness of great sushi can make you feel at one with the sea, at least until you have to reach for your credit card - and a second credit card, in case the first one doesn't go through. In Los Angeles ...
July 10, 2013 - Los Angeles Times
- Ted Allen in Arizona Republic
One reason Champagne pairs with seafood is that it's so versatile,Allen said. "A typical brut Champagne can be light enough to compliment a delicately poached fish but also cut through the brininess of oysters or the fattiness of wild...